30-Minute Crispy Parmesan Sweet Potato Chips
Light, crispy, and flavorful, these Parmesan Sweet Potato Chips are a quick and healthy snack or side. With a touch of garlic and a sprinkling of Parmesan, they’re packed with fiber, plant-based protein, and good fats, making them a satisfying choice for everyday cooking or entertaining.
Equipment
- 1 large mixing bowl
- 1 baking sheet (greased or lined)
- 1 sharp knife or mandoline slicer
- 1 spatula or tongs
Ingredients
- 1 large sweet potato peeled and thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 ounce Parmesan cheese grated (plus extra for finishing, optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that the sweet potato slices will cook evenly and achieve a crispy texture. While the oven warms, you can start prepping the sweet potatoes. If you use a convection oven, it may help the chips get even crispier.
- Prepare the Sweet Potatoes: Wash and peel 1 large sweet potato. Using a sharp knife or a mandoline slicer, cut the sweet potato into thin, uniform rounds about 1/8 inch thick. Consistent thickness is crucial—thinner slices become crispier, while thicker slices may stay soft in the middle. Lay the slices out on a clean cutting board or plate as you go.
- Coat with Olive Oil: Place the sweet potato slices into a large mixing bowl. Drizzle 1 tablespoon of olive oil over the slices. Gently toss them with your hands or a spatula until every slice is lightly coated with oil. This step ensures the chips will crisp up nicely in the oven without sticking.
- Season the Slices: Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of garlic powder evenly over the sweet potato slices. Then add 1 ounce of grated Parmesan cheese. Use your hands or a spatula to toss the slices gently so that each piece is coated evenly with the seasoning and cheese. The Parmesan will create a savory, golden crust as the chips bake.
- Arrange on Baking Sheet: Grease a baking sheet lightly or line it with parchment paper. Spread the sweet potato slices out in a single layer, making sure they don’t overlap. Overcrowding can prevent the chips from crisping properly. Leave a little space between slices to allow hot air to circulate.
- Bake Until Crisp: Place the baking sheet in the preheated oven and bake for 20 minutes. About halfway through, around 10 minutes in, use a spatula or tongs to carefully flip each slice to ensure even browning. Keep a close eye on them toward the end of baking—the edges can go from golden to burnt quickly.
- Add Extra Parmesan (Optional): Once the chips are lightly golden and crisp, remove the baking sheet from the oven. If desired, sprinkle a little extra Parmesan over the hot chips for an extra burst of cheesy flavor.
- Cool and Serve: Allow the Parmesan Sweet Potato Chips to cool on the baking sheet for 5–10 minutes. Cooling helps them firm up and achieve maximum crunch. Serve immediately as a snack, side dish, or appetizer. Enjoy them alone or with a favorite dip like Greek yogurt, guacamole, or marinara sauce.
Notes
- Choose firm, medium-to-large sweet potatoes for best results; avoid ones with bruises or soft spots.
- Slicing evenly is essential—use a mandoline slicer if possible to achieve uniform thickness for consistent crispiness.
- Olive oil can be substituted with avocado or grapeseed oil for a slightly different flavor and healthy fat profile.
- Parmesan adds both flavor and slight protein content; feel free to experiment with Pecorino Romano or Asiago for a sharper taste.
- Baking time may vary depending on your oven and the thickness of your slices; check often after 15 minutes.
- For extra crunch, let the chips cool completely before storing—they’ll continue crisping as they cool.
